Ground Pork in Tomato Sauce (Heo Sot Ca Chua)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small head of soft leaf lettuce, finely shredded 4 scallions, cut into 2-inch lengths and finely shredded 1/2 cup shredded mint leaves
1 cup whole coriander leaves Nuoc Cham 2 tablespoons vegetable oil
1 pound ground pork 1 tablespoon sugar 3 tablespoons nuoc mam (Vietnamese fish sauce)
6 garlic cloves, chopped 1 large onion, slivered 3 large ripe tomatoes, cored, seeded and diced
1 cup chicken broth or water 2 tablespoons tomato paste freshly ground black pepper



1 Combine the shredded lettuce, scallions, mint and coriander in a large bowl. Cover and refrigerate.
2 Prepare the Nuoc Cham. Set aside.
3 Heat 1 tablespoon of the oil in a wok or skillet over high heat. Add the ground pork and fry, breaking up the lumps, for 8 minutes. Add the sugar and 1 tablespoon of the fish sauce and cook for 2 minutes. Remove the meat to a bowl and set aside.
4 Heat the remaining 1 tablespoon oil in the wok. Add the garlic and onion and fry until fragrant. Add the tomatoes and cook for 5 minutes over moderate heat.
5 Return the pork to the wok, along with the broth, tomato paste and the remaining 2 tablespoons fish sauce. Simmer, stirring occasionally, for 15 minutes. Transfer the mixture to a serving bowl and sprinkle with the black pepper.
6 To serve, each diner puts some meat sauce and shredded lettuce over rice and then drizzles everything with Nuoc Cham before eating.

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